10 Best Pressure Canners | March 2017

We spent 30 hours on research, videography, and editing, to review the top picks for this wiki. Pressure canners prepare food up to 70% faster than other cookware. They're ideal for flash-cooking dried beans, making delicious chili in minutes, and rendering meats that fall off the bone. They also let you preserve fruit and vegetables of all kinds, so you always have a variety of produce on hand throughout the off-season. Skip to the best pressure canner on Amazon.
10 Best Pressure Canners | March 2017


Overall Rank: 5
Best Mid-Range
★★★
Overall Rank: 1
Best High-End
★★★★★
Overall Rank: 6
Best Inexpensive
★★★
10
Reduce your cooking time in the kitchen by nearly 70 percent using the Conair Cuisinart CPC-600. It features a digital precision thermostat and a brushed stainless steel housing that is fingerprint-resistant. It is a little on the heavy side, however.
9
Designed for versatility, the Victorio VKP1130 offers a double-sided stainless steel canning rack for processing foods by steam or water bath. Its convenient altitude dial is also color coded for 3 different elevation settings.
8
The Ball FreshTech is an electric canner that is fully portable without the need for stovetop access. This model also comes with a detachable power cord. Unfortunately, it doesn't maintain even or consistent temperatures too well.
7
The Ball Jar Elite Waterbath Canner delivers a triple-layered base made from thick, heavy-duty aluminum that is fused between stainless steel for superior cooking and performance. However, the sticker is extremely difficult to remove.
  • silicone encased side handles
  • sleek and modern looking
  • pot's interior may rust
Brand Ball
Model 1440010740
Weight 9 pounds
6
With its 23-quart capacity; 12-year warranty; and warp-resistant, heavy-gauge aluminum construction, the Presto 01781 is a decent choice for anyone on a tight budget. Condensation tends to form on the pressure gauge, though.
  • easily preserves fruits and jellies
  • includes a 76-page recipe book
  • it's a bit on the bulky side
Brand Presto
Model 01781
Weight 12.5 pounds
5
The Fagor Duo has been crafted from 18/10 stainless steel, and it provides an encapsulated bottom for even heat distribution. However, the pot and rubber gasket tend to trap odors over time, which makes it rather difficult to keep clean.
  • visual pressure indicator
  • 10-quart capacity
  • customer service isn't very helpful
Brand Fagor
Model 918060796
Weight 10.7 pounds
4
The Secura 6-in-1 is a technologically advanced model that comes complete with a micro-computerized temperature and time control system, easy-to-read digital display, and a convenient lid bracket. Unfortunately, the instructions are confusing.
  • pot is dishwasher safe
  • energy-efficient design
  • plastic exterior is thin and cheap
Brand Secura
Model EPC-S600
Weight 14.7 pounds
3
The Fagor Innova features a built-in triple safety valve system along with a lock on its handle that prevents the lid from opening before all internal pressure is released. It's also compatible with most cooktops, including induction.
  • comes with a 10-year warranty
  • sturdy tempered glass lid
  • ergonomically designed handles
Brand Fagor
Model 918010111
Weight 13.7 pounds
2
The Midea MY-SS6062 8-in-1 is capable of pressure cooking, frying, slow cooking, and canning, among other features. Its large LED readout offers up to 14 preset cooking functions, ensuring that your food will turn out moist and delicious.
  • can delay start time up to 24 hours
  • automatic keep-warm function
  • 1000 watts of power
Brand Ivation
Model 6L1W
Weight 15.2 pounds
1
The All American 921 is constructed from durable, hand-cast aluminum with an attractive satin finish. Its unique metal-to-metal sealing system maintains even temperatures and delivers a steam-tight seal without the need for gaskets.
  • three-setting pressure regulator
  • holds 19 pint jars or 7 quart jars
  • made in the usa
Brand All American
Model 921
Weight 24.2 pounds

Benefits Of A Pressure Canner

For those with food preservation on their minds, the conversation invariably leads to the necessity of a pressure canner. Pressure canners allow for food preservation without the need for extra freezer space; as they can produce shelf-stable foods if used properly.

They also allow for food preservation without brine; which is especially beneficial for fruits and some vegetables which do not have a good taste when pickled. There is also some concern about the correlation between the intake of pickled vegetables and incidence of esophageal cancers; making a pressure canner an even more intelligent choice.

Pressure cooking is also a healthier option than most cooking methods. Whether sauteing or steaming; water soluble minerals are lost through normal cooking methods. Pressure canning rapidly heats the food while keeping it in a closed container; ensuring water soluble nutrients remain in the food where they belong.

Modern Pressure Canners

The idea for the pressure cooker arrived in the 17th century. A physicist by the name of Denis Papin was working on the properties of steam, and hypothesized that steam could be used to cook food more rapidly. His invention was called the steam digester; and worked in much the same way as modern pressure canners.

The use of pressure cookers like these gained momentum over the next few centuries, and as early as 1924, cookbooks were written and distributed for early model pressure cookers. The important distinction between a pressure cooker and a pressure canner is that canners have the ability to hold pressure for the longer periods of time required for pressurization and sterilization of jarred goods.

Pressure canners for the home really began to take hold in the 1970s; when lightweight materials allowed for easier use and effective pressurization. They were fitted with a dial gauge, a vent pipe such as a petcock, and a safety fuse.

Most modern pressure canners are lightweight, thin-walled kettles; either connected to their own electrical power source or designed for easy use on any stove range. Modern pressure canners have removable racks which keep the cans upright, out of the boiling water, and away from the heat source. Pressure canners can be deep enough for one layer of quart-sized jars; or even two layers of pint sized jars. Other functioning parts of many pressure canners remain the same. They have a vent pipe, a locking feature, and a safety fuse. A modern pressure canner may still have a dial gauge for indicating the pressure; or it may be replaced by a digital gauge.

Using A Pressure Canner Correctly

It is very important to use a pressure canner correctly. Failing to do so can result in poor canning, causing food spoilage and bacterial growth that lead to foodborne illnesses.

The first step to operating a pressure canner is to ensure the canner itself is properly functioning. Even out of the box, A canner should be thoroughly cleaned; from gaskets and vent pipes to any mineral dust from the factory.

When centering a pressure canner over a burner; it is important that both the burner and the range are level. A pressure canner can be damaged if the burner is putting out too much heat. With electric pressure canners the heat output is controlled automatically; but if the pressure canner is used over a stove, it is important to keep the heat output steady.

Before turning the burner on, put the rack and hot water into the canner. If the amount of water is not specified with a given food, a good guideline is to use water to cover the bottom two to three inches inside the canner; with longer food processes requiring more water. There are many recommendations from the USDA regarding shelf-safe foods; and this is a good place to begin if the user has little knowledge on the topic.

The next step is to place the filled jars on the rack inside the pressure canner using a high quality jar lifter. When moving jars, the tool should be securely positioned below the neck of the jar; keeping the jar upright at all times. Tilting the jar could cause food to spill into the sealing area of the lid; compromising an effective seal.

When the jars are in place, securely fasten the canner lid; leaving the vent pipe or the petcock open. Turning the heat setting to its highest position, heat until the water boils and steam flows freely from the open vent pipe or petcock. After venting like this for ten minutes, seal the canner; allowing the canner to pressurize.

To keep the dial gauge at the recommended pressure, adjust the heat under the canner to maintain a steady level of pressurization. This is important; as loss of pressure at any time can result in under-processed or unsafe food. When the timed process is completed, turn off the heat and let the canner cool down naturally.



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Last updated: 03/22/2017 | Authorship Information

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